Chef Dad's Peanut Butter Bars

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By Christina O'Haver By Christina O'Haver

Chef Dad's Peanut Butter Bars

1 cup Karo® light syrup
1 cup sugar
2 cups peanut butter (your favorite brand, crunchy or smooth)
5 cups Special K® cereal (amount prior to hand crushing)
1 bag chocolate chips (your favorite - semi-sweet, bittersweet, etc.)

1) Put cereal in a large bowl and lightly crush with your hands. Do not overly crush the cereal. Set aside until later. 
2) Combine syrup and sugar in a medium-sized saucepan over medium-high heat and bring to a boil. Once bubbles are racing across top of mixture, allow it to boil for one minute only, then turn off the heat. Add peanut butter and mix well together. Once well combined, pour over the top of your cereal in the large bowl and mix well.
3) Use a large spoon to scoop a golf ball-sized portion of mixture from the bowl, form into a round turtle shaped cookie, and place on wax paper. Continue with the remaining mixture until it's gone, then put in fridge to cool for 10-15 minutes.
4) While the cookies are cooling, put your chocolate in a heat-proof bowl that will sit on top of a saucepan filled with about 1 inch of water in it over a medium temperature. Your water will simmer and create enough heat to slowly melt your chocolate. Stir occasionally with a rubber spatula or wooden spoon until smooth. After your chocolate has melted completely, move the bowl from the heat to your counter, then take your cookies and dip the top side into the chocolate to coat them, then put back on your wax paper. Repeat for all cookies, then put them back in the refrigerator until the chocolate hardens. Store in an air-tight container.

This recipe makes about 24 cookies depending on how big you make them.

Cook's Notes: After combining the peanut butter mix with the cereal, be careful handling the mixture because it's sticky and hot. If you don't like the double boiler method to melt your chocolate, go ahead and put in the microwave one minute at a time and stir until totally melted.

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